Caldillo de perro is a fish soup of Andalusia. The name is said to come from "el Perro," the nickname of a shipboard cook in El Puerto de Santa María. The main ingredients are hake, garlic, olive oil, lemons, and Seville oranges. It is customarily served with sour orange juice.

 

Caldillo de Perro – The Classic Andalusian Fish SoupA Taste of Southern Spain

Caldillo de Perro is a traditional fish soup from Andalusia, a region in southern Spain known for its vibrant coastal cuisine. Despite its curious name, this dish has a rich maritime heritage and a refreshing citrus twist that sets it apart from other seafood soups.

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🍲 The Story Behind the Name

The name Caldillo de Perro doesn’t actually refer to dogs!
According to local lore, the dish was created by “El Perro,” a shipboard cook from El Puerto de Santa María, a coastal town near Cádiz. His flavorful fish broth became so popular among sailors that it was named after him.

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🧄 Ingredients and Flavors

This comforting soup is made using simple, Mediterranean ingredients that reflect the region’s seafaring traditions.
The main ingredients include:

• Hake (merluza) or other white fish

• Garlic

• Olive oil

• Lemons

• Seville oranges (bitter oranges)

Traditionally, it is served with a generous splash of sour orange juice, adding a tangy brightness that balances the mild fish and olive oil perfectly.

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🍋 A Simple yet Elegant Dish

Caldillo de Perro is both rustic and refined — light enough for warm Andalusian afternoons, yet deeply satisfying thanks to its rich broth and citrusy aroma. Often served with crusty bread, it captures the spirit of Spanish coastal cooking: fresh, honest, and full of character.

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🌊 Final Note

Whether enjoyed in a seaside tavern or prepared at home, Caldillo de Perro remains a timeless reminder of Andalusia’s connection to the sea and its culinary creativity — a humble fisherman’s dish turned regional treasure.

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